Peel the mangoes and grind in a food processor. Place in a medium sized baking dish form. Add the sugar and nectar. Stir 1- 2 min. until sugar is dissolved. Whip the heavy cream in a small baking bowl until stiff peaks form. Gently fold into the mango mixture. Pour the mixture into a freezer … Read more
Heat half of the butter and olive oil [1] in a saucepan, sauté the shallot and garlic cubes until translucent – they should not take on any color, or only very little. Add the long grain rice and sauté until translucent. Extinguish with white wine and add a little of the clear soup, so that … Read more
Mix milk, yogurt, yolks, flour, cinnamon, a little salt and vanilla sugar to a smooth batter. Beat the egg whites with sugar until firm and fold into the batter. Pour the dough into a larger coated pan, let it bake on the stove and bake in the oven at 190 °C hot air for about … Read more
For Thai Papaya Salad, soak dried shrimp in hot water for 10 minutes. Peel the papaya, remove the seeds and chop into cubes. Peel and mince garlic and pound with shrimp in a mortar to a smooth paste. Season with a little fish sauce and lime juice. Mix the paste with the chili sauce. Peel … Read more
For the baked celeriac, peel the tuber and cut it into slices about 1 1/2 cm wide. In a pot, bring water with the vinegar and 1 teaspoon of salt to a boil and cook the slices of celeriac in it for a quarter of an hour. Strain and drain well. Mix the flour with … Read more
Salt salmon fillet and place in oven at medium temperature. (10-15 minutes if thawed and 20 minutes if frozen). For sage sauce, pluck fresh sage leaves and simmer in whipping cream at low temperature for about 15 minutes. Add minimal salt. Season with pepper. Then remove the salmon fillet from the oven and place directly … Read more
The saddle of venison is best removed from the butcher, but you need the bones to make the sauce. If you have the opportunity, you can now tenderize or smoke the meat, but you can of course cook the meat just as unsmoked according to this recipe. Season the saddle of venison with salt and … Read more
Press the grapes and immediately add the citric acid. Heat the juice to about 80 °C, pour into a sterilized bottle and close tightly. Store in the refrigerator.
For the gratinated mozzarella, chop the garlic and onion and fry in oil until translucent. Chop the tomatoes and add them. Stir in the bouillon cubes, season with salt and pepper and remove the pot from the heat. Cut the mozzarella in half and divide among four ovenproof dishes. Pour the tomato sauce over the … Read more
Simmer all ingredients for about 10 minutes. To preserve, pour hot into jars, cover with olive oil and seal tightly.Serving Tip: Tastes great with meat, fish or boiled potatoes and rice.